Grilled Chicken & Veggies with Avocado Salsa

Prep Time:

35 minutes

Number of Servings:

Recipe Source:

Ingredients

4 medium skinless, boneless chicken breast halves (1 ¹⁄₂ lb)
³⁄₄ tsp salt, divided
¹⁄₄ tsp ground black pepper, divided
1 to 2 limes
2 Tbsp olive oil
2 large tomatoes (10 to 12 oz each), cut crosswise into ¹⁄₂ inch thick slices
2 red, orange, and/or yellow peppers, each cut into quarters
1 ripe avocado, cut into ¹⁄₂ inch chunks
1 cup chopped jicama (10 to 12 oz)
¹⁄₄ cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
¹⁄₈ tsp cayenne (ground red) pepper

Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
Pound chicken to an even ¹⁄₂ inch thickness. Season with ¹⁄₄ teaspoon of the salt and ¹⁄₈ teaspoon of the pepper.
From limes, grate 1 ¹⁄₂ teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, ¹⁄₄ teaspoon salt, and remaining ¹⁄₈ teaspoon pepper.
Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining ¹⁄₄ teaspoons salt and 2 tablespoons lime juice. (Makes 2 ¹⁄₂ cups salsa.)
Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

Nutrition Info:

330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. ★★ Vitamin C, Niacin, and Vitamins A, B6 & K